The Baking CabinetVestiges of my professional life are evident in my pantry: I buy the largest tupperware containers that will fit into my cabinets and dump several bags of flour into them (this method is also less messy as paper flour bags are no good for storage). And now I label them so everyone knows what's what.

All-purpose flour. I buy the organic 365 label at Whole Foods and have a container that holds about 15#.

Cake flour. Soft as Silk or Swansdown are often available in regular grocery stores. It's in a 2# box. My container holds about 6#.

Whole wheat flour. I spend a little more here, as there's more depth of flavor in the smaller batch flours. Whole Foods has a nice selection. I'll provide an update soon on the order I've got coming in from Ireland. Mmmm...brown bread! My stainless steel canister holds 5#.

Hometown blended seasoning (from Town & Country market on Bainbridge Island, WA. They're kind enough to ship me several jars once a year).

Ancho Chili Powder

All the basics from The Spice House - a fantastic purveyor

The Fridge

Beef base, chicken base (Better than Bouillon is great)

Kalamata olives

Grana Padano

Gruyere

Buttermilk

Bell pepper

Fresh ginger

Fresh herbs: cilantro, parsley, basil

Green onions

Jalapenos

Leeks

Lemons

Limes

The Freezer

Tilapia or Dover Sole - these both thaw nicely and are great for a dinner of fish and chips.

Meatballs. I buy 1# packages of lean veal and pork at Whole Foods, and the leanest ground beef (96/4)at Trader Joes and make a big batch of meatballs a few times a year. Save some for that night's dinner and freeze the rest on a baking sheet. Once frozen, transfer to a big ziploc bag. Prepare straight out of the freezer: brown the sides in olive oil, add some tomato sauce, bring to a boil, cover, reduce heat and simmer for 20-25 min until cooked thru.

Cooking Tools & Utensils* Food mill* Zyliss garlic press* Microplane zester* Short and Full-sized off-set spatulas* High-heat spatulas- I love the ones that are one-piece. I listed the Rubbermaid professional since I've had it forever. I just got another one - at TJ Maxx - that is all one piece, and a bit shorter, more like 10-inches. You really can't make scrambled eggs without one of these.* Chef knives. These are so personal. I recommend spending some time in a shop and really getting a sense of how a knife feels in your hand. That said, find two chef knives, one about 6-inches and another somewhat larger (I think my biggest isn't quite 8-inches - I don't like anything any bigger), get a carving knife, a 3-inch paring knife or two, this 5-inch serrated utility knife, a 10-inch or longer serrated bread knife. My favorite brands are Henckels andWüsthof and I have a fantastic Rösle chef's knife that I love.* Variety of ladles* Mesh StrainersBaking*Silicone pastry brushes - I use these to soak cake layers, to baste my pizzas, to slather panini oil on baguette. I love how they don't shed (I worried about even my best bristle brushes shedding on a wedding cake) and how they don't retain odors or oils. This particular one from Crate & Barrel really holds liquid better than some of the other ones I've (briefly) owned.* Parchment paper - I buy these for my half-sheet pans (they measure apx. 13x18"). I cook everything in my oven on these pans, and all my baked goods get a sheet of parchment.* Half-sheet pans - You can often pick these up at restaurant supply stores as well. I have 6-8 of these. And Bed Bath & Beyond sells one with it's own plastic cover!* Pyrex liquid measuring cups - You really need a one-cup, pint (two-cup) and quart (4 cup).* Melamine mixing bowls- Get the three-pack of these (and look at TJ Maxx, too - I've seen them there before). They're great for all your baking.* Ramekins

Misc. Essentials* Splash Shopper* Desk Calendar - blotter type - use to plan weekly meals to give you a better sense of how you intend to eat on a monthly basis.* High Heat Canola Oil (spray)

Where do I find all this stuff?Target, Sur la Table, Amazon.com, Chef's Catalog and Williams Sonoma are always reliable. Both Bed Bath and Beyond and TJ Maxx frequently surprise me with their selection and competitive prices.

5. Pagliacci PizzaFor starters, it's pronounced Pal-ee-a-chee. Oh, man. I thought I couldn't get east coast pizza in the Northwest.

550 Queen Anne Ave. N. Seattle, WA 98109(206) 726-1717

6. Tutta Bella PizzaOK - I haven't actually eaten here (my kids went with grandpa and we had the leftovers). It's the Northwest's first certified Neopolitan pizza - and I'm a big fan of that charred, thin crust 'za.

Sunday, January 6, 2008

Thank goodness for people who tell it like it is. My husband is one such person - and my friend Louise is another. Louise wrote scathing restaurant reviews in a past life (mine and, I think, hers as well) and took a lot of heat for it. I loved it. With little kids it can be hard to coordinate getting out for the evening and the last thing I ever want is to have overpriced, mediocre food on my plate. When Louise wrote reviews I was at least forewarned. One time I asked her what she knew about a certain Mexican restaurant in town. Her answer: "I know that it sucks."

I'm not interested in writing reviews. But I am a huge champion of great food. The restaurant industry is a tough one. When I have an awesome meal I tend to hype the place. No one should have to eat bad food.

I envision this as an organic list - I'll add to it whenever I'm compelled to promote.

Great quality and prices on standards like ginger, cinnamon and peppercorns, but don't miss the blended seasonings: Milwaukee Iron Seasoning, Smoke House Seasoning, Sweet Curry Powder and Back of the Yards Butcher's Rub